Wednesday, September 1, 2010

Taco Lentils And Black Beans

Let's discuss lentils and black beans, shall we? And by discuss, I mean let's point out that this particular recipe is going to make you giddy with fiber excitement. (Can you feel it growing before you even know the recipe?)

I am far from being a vegetarian (I like bacon and hamburgers entirely too much for that,) but I'll admit that I eat vegetarian meals quite often, simply because I'm such a bean freak. However, most of my "vegetarian" meals usually incorporate meat stock of some sort, so I guess you'd call them semi-vegetarian (It's like being half-pregnant or a smart blonde, but I think you get my point.)

In soup pot heat olive oil over medium high heat. Add onion, celery and bell pepper. Season with salt, pepper and crushed red pepper flakes and saute until onions have become translucent, 5-7 minutes. Add the garlic and taco seasoning mix, stir well, and saute for another minute or two.

Add the broth (or water), tomatoes, beans and lentils. Bring pot to a boil, reduce heat, cover and simmer for 45-50 minutes or until lentils are tender.

Serve warm with sour cream and diced green onions as garnish, if desired.

Hey I'm a smart blonde :P who also loves smei-vegetarian meals! I will use vegetable broth if I have it but usually it's chicken or beef! This dish looks awesome,and I love the dish you served it in! Great recipe!

This recipe sounds really good. One could make it just a tad easier by using a prepared sofrito like this one we found at www.oldhavanafoods.com

It's tastes really good (not like the other mass market sofritos in jars out there). For this recipe I would substitute a 24 oz jar of their sofrito for the peppers, onions, garlic, tomatoes etc.

We were given have a few jars (because we are Cuban) and found it can works really well to make chicken and rice (Arroz con Pollo), red beans and ham (Frijoles Colorados), Paella, Picadillo (Cuban sloppy joes), Short Ribs braised in red wine, Tamal en Cazuela (Cuban Polenta with Pork) and others. It saves boat loads of time and tastes as good as homemade - I never thought I would say that as a foodie but it is that good and versatile.

About Me

This is my documentation of my life after turning 50. Lots of recipes, some healthy, some not so much... tossed up with a hefty dose of sarcasm and motherly love.
My email address: maggielauerrdh(at)yahoo.com